Miss Polly's Kitchen chicken satay

Got the BBQ all fired up? These chicken satay skewers make for a delicious addition to any summer spread

A homemade peanut satay sauce has myriad uses; eat with steamed vegetables and tofu, add to a sandwich or use as a dipping sauce for rice paper rolls.

This recipe from Miss Polly’s Kitchen takes juicy chicken skewers, marinated and coated in a fragrant satay sauce, and serves them alongside rice and salad for a healthy and delicious meal.

Chicken satay recipe
Serves 5 people

Chicken marinade
10 chicken thighs (roughly 900g-1kg)
1 tsp turmeric
1 tsp sugar
2 cm piece of ginger, grated
3 large garlic cloves, minced
Salt & pepper
Olive oil
12-15 skewers depending on how big you cut your chicken pieces, soaked in water to prevent burning

½ cucumber
½ pineapple, remove the core
½ medium red onion
Juice of 1 lime
Salt & pepper

Peanut satay sauce
1 tbsp of red curry paste
½ cup of coconut cream (plus 1/3 cup coconut cream for later in the process)
2 tbsp soy sauce
1 tbsp sugar
1/3 cup crunchy peanut butter
Juice of 1 lime

To serve
Rice (2 cups rice cooked with 4 cups of water)

1. Heat the oven to 200°C fan bake.
2. Cut the chicken into large bite-size pieces and toss in all marinade ingredients into a bowl.
3. Put the chicken pieces onto the soaked skewers and bake for 18 – 20 minutes.
4. While the chicken is cooking, cook the rice.
5. Chop all salsa ingredients, mix and add to a serving bowl.
6. In a small pot add the red curry paste and 1/2 cup of coconut cream, cook for a few minutes then add the soy sauce, sugar, peanut butter and the other 1/3 of a cup of coconut cream then lime juice and simmer for another few minutes.
7. Serve chicken skewers with satay sauce, rice, salsa and garnish with lots of coriander.


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